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Honey Coconut Cashew Chicken Stir Fry

A quick stir-fry of marinated chicken with a sweet honey-coconut sauce, crisp vegetables, toasted coconut and cashews.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts cut into 1/2–1 inch pieces
  • 1/2 onion chopped
  • 1 red bell pepper sliced into strips and halved
  • 1 teaspoon fresh ginger grated
  • 3 garlic cloves minced
  • 1 heaping cup snow peas ends trimmed
  • 1/2 cup cornstarch for light breading
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/2 cup honey
  • 1/2 cup coconut milk quality brand (e.g., Chakoah)
  • 2 tablespoons reduced sodium soy sauce
  • 2-3 tablespoons Asian sweet chili sauce use 3 tablespoons for more heat
  • 3 tablespoons apple cider vinegar
  • 1-2 teaspoons Sriracha optional
  • 1/2 teaspoon salt for sauce
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch to thicken sauce
  • 1 cup roasted salted cashews
  • 1/4 cup sweetened coconut flakes plus 1/4 cup reserved for toasting
  • green onions optional, for garnish
  • 1 tablespoon olive or coconut oil for cooking (plus another tablespoon)

Instructions

  • Whisk together honey, 1/2 cup coconut milk, 2 tbsp soy sauce, 2–3 tbsp Asian sweet chili sauce, 3 tbsp cider vinegar, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp ginger powder, and 2 tsp cornstarch in a medium bowl; stir in 1 tsp freshly grated ginger and 3 minced garlic cloves. Reserve 1/4 cup of the sauce in a separate bag for marinating the chicken.
  • Add the reserved 1/4 cup sauce to a large resealable bag with the chicken pieces and marinate while you prep vegetables, or up to 8 hours in the refrigerator; refrigerate the remaining sauce separately.
  • In a large skillet, combine 1/4 cup coconut flakes and 1 cup cashews and dry-toast over medium heat, stirring often, until coconut is golden and cashews are fragrant, about 5 minutes; transfer to a plate.
  • In a large resealable bag, mix 1/2 cup cornstarch with 1/2 tsp salt, 1/4 tsp garlic powder and 1/4 tsp ginger powder. Remove chicken from marinade, pat dry, add to the bag, and shake to coat evenly.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the coated chicken and sauté until lightly browned, about 5 minutes (chicken does not need to be fully cooked). Transfer chicken to a plate and wipe out the skillet.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Sauté the chopped onion for 2 minutes, then add the red bell pepper, grated ginger and minced garlic and cook about 30 seconds more.
  • Stir the reserved honey-coconut sauce to reincorporate the cornstarch, then add the sauce to the skillet along with the partially cooked chicken and the snow peas. Stir to combine and simmer until the sauce thickens, vegetables are crisp-tender, and chicken is cooked through, about 1–2 minutes.
  • Taste and adjust with additional cider vinegar for tang or Sriracha for heat, if desired.
  • Garnish servings with the toasted coconut flakes and cashews and sliced green onions, if using, then serve immediately.

Equipment

  • Medium Bowl
  • large resealable plastic bag
  • large nonstick skillet
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons
  • Plate

Notes

  • Start with less Sriracha and add more to taste.
  • Marinate chicken up to 8 hours for more flavor.
  • Toast coconut and cashews carefully to avoid burning.
  • Use reduced-sodium soy sauce to control saltiness.